CN105053980A - Dried hericium erinaceus vegetable meat processing method - Google Patents
Dried hericium erinaceus vegetable meat processing method Download PDFInfo
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- CN105053980A CN105053980A CN201510419309.9A CN201510419309A CN105053980A CN 105053980 A CN105053980 A CN 105053980A CN 201510419309 A CN201510419309 A CN 201510419309A CN 105053980 A CN105053980 A CN 105053980A
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- hericium erinaceus
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to an edible fungus processing field, namely a dried hericium erinaceus vegetable meat processing method. The technology processes are as follows: selecting hericium erinaceus, soaking to swell, washing, slicing into strips, debittering, washing, centrifuging to dehydration, blending materials and pickling, hot wind and microwave combined drying, brushing by using condensed milk, hot-air oven-drying, cooling, vacuum packaging and thereby obtaining the dried hericium erinaceus vegetable meat. The dried hericium erinaceus vegetable meat is prepared by blending materials and pickling, and ultrahigh pressure sterilizing, can not only protect the original nutritional value and consumption health-care efficacy, but also enable the products to have refreshing flavor, and is suitable for the introduction of enterprises, and the various accessory materials used during the processing are inexpensive and readily available, and the products have relative high economic profits. The prepared dried hericium erinaceus vegetable meat products have appearance like dried meat, has a mouthfeel of dried meat, and is low in fat and sugar, and free of cholesterol, and thus consumers will not be worried about excessive intake of fat, sugar and cholesterol, and the dried hericium erinaceus vegetable meat is in line with modern consumer demands. Meanwhile, the product is vacuum-packed and ultrahigh-pressure sterilized, and thus can be preserved at room temperature for 12 months.
Description
technical field
The present invention relates to Edible mushroom processing field, i.e. a kind of processing method of Hericium erinaceus element jerky.
Background technology
Hericium erinaceus, cries Hericium erinaceus again, monkey mushroom, hedgehog hydnum, monkey mushroom.Its formal name used at school is Hericiumerinaceus, English name Lion'sManeMushroom, BeardedToothMushroom, is the mushroom crop of hedgehog fungus section.Hericium erinaceus cap surface is long young pilose antler shape corn, and fructification is round and thick, white time fresh, by pale yellow extremely light brown after dry, looks far into the distance like spun gold hedgehog hydnum.Hericium erinaceus is the traditional luxury dish of China, and meat is tender, taste is fragrant, tasty, and be rich in carbohydrate, fat, protein and several mineral materials and vitamin, cholesterol level is low, and protein content is high.Hericium erinaceus has sharp the five internal organs, aid digestion, stomach invigorating, qi-restoratives, anticancer effect, can be used to the illnesss such as supplemental treatment gastric and duodenal ulcer, neurasthenia, cancer of the esophagus, cancer of the stomach.
On the standing tree that Hericium erinaceus is often born in the deciduous species such as oak, English walnut and rotten wood, like cloudy damp environment, the harvesting amount of wild Hericium erinaceus is limited, and not shelf-stable, cause people to be not easy food to it.Along with the continuous expansion of Hericium erinaceus artificial growth, and the improving constantly of people's living standard, Hericium erinaceus is no longer rare treasure.Due to fresh Hericium erinaceus not storage tolerance, current commercially available Hericium erinaceus mainly dry product.Dry product Hericium erinaceus has bitter taste, and the immersion debitterize operation length consuming time before edible, processes bad meeting and cause Hericium erinaceus dish taste not good.Take Hericium erinaceus as major ingredient, be equipped with the auxiliary materials such as white granulated sugar, five-spice powder, cumin, make the Hericium erinaceus element jerky of tissue morphology and the mouthfeel with meat, make Hericium erinaceus ticbit instant bagged, simplify the operation sequence that consumer eats Hericium erinaceus, nutrition and health care effect is all good, meets the life requirement of modern.
Summary of the invention
The present invention seeks to for the edible complex operation of Hericium erinaceus fresh goods and dry product, taste not good, Hericium erinaceus is eaten for convenience of consumer, and improve the apparent condition of Hericium erinaceus goods, make it to have the structural state of plain meat and local flavor and produce the processing method of a kind of Hericium erinaceus element jerky of Hericium erinaceus element jerky.
Technical scheme of the present invention is: a kind of processing method of Hericium erinaceus element jerky, and its step is as follows:
(1) select materials: get colors evenly, mushroom body is complete, without the Hericium erinaceus dry product fresh goods of going rotten, remove various impurity.
(2) bubble is sent out: Hericium erinaceus dry product clear water soak at room temperature, makes it expand; Hericium erinaceus fresh goods clear water soak at room temperature, makes its surface fully moistening.
(3) clean: Hericium erinaceus fresh goods is fully cleaned in flowing water, wash away the various impurity that mushroom surface adheres to.To wash by rubbing with the hands in flowing water Hericium erinaceus dry product, rub the yellow adventitia on Hericium erinaceus surface with the hands, and remove various impurity.
(4) slitting: by manual for the Hericium erinaceus after cleaning or be cut into the rectangular of wide about 1cm with cutting cutter.
(5) debitterize: the Hericium erinaceus after slitting is inserted in jacketed pan, adds acetum, heating is boiled and is carried out debitterize process, after pull out, cool and drain, then fully wash once with clear water, to remove residual acetic acid, and again drain.
(6) dewater: the Hericium erinaceus centrifuge after draining away the water or centrifugal barrel dehydration.
(7) spice is pickled: the concentrated solution of the mushroom body salt after dehydration, five-spice powder, pepper, cumin and white sugar is pickled, and period stirs.
(8) dry: first to use heated-air drying 1h, make that it reaches golden yellow color, after appearance has the fine and smooth striation like voluptuousness, then remove the moisture of interiors of products with microwave drying further, obtain Hericium erinaceus element jerky.
(9) packaging, sterilizing: the vacuum packaging of finished product Hericium erinaceus element jerky, sterilizing adopts ultra-high pressure sterilization (400-500MPa, sterilization time 20-30min).
The processing method of Hericium erinaceus element jerky, its step is as follows:
(1) select materials: get colors evenly, mushroom body is complete, without the Hericium erinaceus dry product gone rotten or fresh goods, remove various impurity.
(2) bubble is sent out: Hericium erinaceus dry product clear water soak at room temperature 1.5-2h, makes it expand; Hericium erinaceus fresh goods clear water soak at room temperature 3-7min, makes its surface fully moistening.
(3) clean: Hericium erinaceus fresh goods is fully cleaned in flowing water, wash away the various impurity that mushroom surface adheres to; To wash by rubbing with the hands in flowing water Hericium erinaceus dry product, rub the yellow adventitia on Hericium erinaceus surface with the hands, and remove various impurity.
(4) slitting: by manual for the Hericium erinaceus after cleaning or be cut into the rectangular of wide about 0.5-1.5cm with cutting cutter.
(5) debitterize: insert in jacketed pan by the Hericium erinaceus after slitting, adds percent by volume 10-15% acetum, and heating is boiled 8-12min and carried out debitterize process, after pull out, cool and drain, then fully wash once with clear water, to remove residual acetic acid, and again drain.
(6) dewater: the Hericium erinaceus after draining away the water inserts centrifuge or centrifugal barrel, centrifugal dehydration 4-6min under 1000-1200r/min condition.
(7) spice is pickled: the concentrated solution of the mushroom body 0.5-0.8% salt after dehydration, 2-3% five-spice powder, 3-4% pepper, 1.5-2.5% cumin and 1.5-2.5% white sugar pickles 18-24min, period stirs 2-3 time, or constantly stirs at a slow speed with machine.
(8) dry: first to use 90-95 DEG C, the heated-air drying 0.8-1.2h of 1-1.5m/s flow velocity, make that it reaches golden yellow color, after appearance has the fine and smooth striation like voluptuousness, remove the moisture of interiors of products again with the microwave drying 4-6min of 220-260MHz further, obtain Hericium erinaceus element jerky.
(9) packaging, sterilizing: the vacuum packaging of finished product Hericium erinaceus element jerky, sterilizing adopts 450MPa ultra-high pressure sterilization 20min.
The processing method of Hericium erinaceus element jerky, its step is as follows:
(1) select materials: get colors evenly, mushroom body is complete, without the Hericium erinaceus dry product 250g gone rotten or fresh goods 500g, remove various impurity.
(2) bubble is sent out: Hericium erinaceus dry product 750g clear water soak at room temperature 2h, makes it expand; Hericium erinaceus fresh goods 1500g clear water soak at room temperature 5min, makes its surface fully moistening.
(3) clean: Hericium erinaceus fresh goods is fully cleaned in flowing water, wash away the various impurity that mushroom surface adheres to; To wash by rubbing with the hands in flowing water Hericium erinaceus dry product, rub the yellow adventitia on Hericium erinaceus surface with the hands, and remove various impurity.
(4) slitting: by manual for the Hericium erinaceus after cleaning or be cut into the rectangular of wide about 1cm with cutting cutter.
(5) debitterize: insert in jacketed pan by the Hericium erinaceus after slitting, adds 10% acetum 5000g, and heating is boiled 10min and carried out debitterize process, after pull out, cool and drain, then fully wash once with clear water, to remove residual acetic acid, and again drain.
(6) dewater: the Hericium erinaceus after draining away the water inserts centrifuge or centrifugal barrel, centrifugal dehydration 5min under 1000r/min condition.
(7) spice is pickled: the concentrated solution of the mushroom body 3g salt after dehydration, 12.5g five-spice powder, 15g pepper, 10g cumin and 10g white sugar pickles 20min, and period stirs 2-3 time, or constantly stirs at a slow speed with machine.
(8) dry: first to use 95 DEG C, the heated-air drying 1h of 1m/s flow velocity, make that it reaches golden yellow color, after appearance has the fine and smooth striation like voluptuousness, then remove the moisture of interiors of products with the microwave drying 5min of 240MHz further, obtain the plain jerky of Hericium erinaceus.
(9) packaging, sterilizing: the vacuum packaging of finished product Hericium erinaceus element jerky, sterilizing adopts 450MPa ultra-high pressure sterilization 20min.
Hericium erinaceus element jerky packaging front surface brush condensed milk; Specifically by dried Hericium erinaceus element jerky surface spary condensed milk, and then use heated-air drying 30min, condensed milk requires that fat content is 7-9%, and total solids content is 40-44%.Specifically by dried Hericium erinaceus element jerky surface spary condensed milk, and then use heated-air drying 30min.Condensed milk requires that fat content is 8%, and total solids content is 44%, and adds appropriate Cobastab
1, vitamin C and vitamin D.The mellowness of product can be improved like this and improve nutritive value.
Technological process: Hericium erinaceus → select → steep sends out → cleaning → slitting → debitterize → washing → centrifugal dehydration → spice pickles → and hot wind and microwave combines the plain jerky of drying → brush condensed milk → hot-air seasoning → cooling → vacuum packaging → Hericium erinaceus.
Advantage of the present invention is: 1, the inventive method utilizes spice to pickle and the method for ultra-high pressure sterilization forms Hericium erinaceus element jerky, both can protect the original nutritive value of product and edible health effect, and give product tasty and refreshing local flavor again.Meanwhile, processing method complexity is low, and applicable enterprise quotes, and process various auxiliary materials used are cheap and easy to get, and the economic profit of product is higher.2, form Hericium erinaceus element jerky outward appearance under the method like jerky, have the mouthfeel of jerky, low fat, low sugar, not containing cholesterol, consumer often eats the excess intake not only worrying fat, sugar and cholesterol, meets the consumption demand of modern.Meanwhile, product adopts vacuum packaging and ultra-high pressure sterilization, at room temperature can preservation 12 months.
Below in conjunction with embodiment, embodiments of the present invention are described in further detail.Below describe, just the specific embodiment of the present invention, various illustrating is not construed as limiting flesh and blood of the present invention.
Detailed description of the invention
Embodiment 1
The processing method of Hericium erinaceus element jerky, its step is as follows:
(1) select materials: get colors evenly, mushroom body is complete, without the Hericium erinaceus dry product 250g gone rotten, remove various impurity.
(2) bubble is sent out: with 750g clear water soak at room temperature 2h, make it expand.
(3) clean: wash by rubbing with the hands in flowing water, rub the yellow adventitia on Hericium erinaceus surface with the hands, and remove various impurity.
(4) slitting: be cut into the rectangular of wide about 1cm with cutting cutter.
(5) debitterize: insert in jacketed pan by the Hericium erinaceus after slitting, adds 10% acetum 5000g, and heating is boiled 10min and carried out debitterize process, after pull out, cool and drain, then fully wash once with clear water, to remove residual acetic acid, and again drain.
(6) dewater: the Hericium erinaceus after draining away the water inserts centrifugal barrel, centrifugal dehydration 5min under 1000r/min condition.
(7) spice is pickled: the concentrated solution of the mushroom body 3g salt after dehydration, 12.5g five-spice powder, 15g pepper, 10g cumin and 10g white sugar pickles 20min, and period stirs 3 times.
(8) dry: first to use 95 DEG C, the heated-air drying 1h of 1m/s flow velocity, make that it reaches golden yellow color, after appearance has the fine and smooth striation like voluptuousness, then remove the moisture of interiors of products with the microwave drying 5min of 240MHz further, obtain the plain jerky of Hericium erinaceus.
(9) packaging, sterilizing: the vacuum packaging of finished product Hericium erinaceus element jerky, adopts ultra-high pressure sterilization.
Embodiment 2
Add after embodiment 1 step (8): (9) by dried Hericium erinaceus element jerky surface spary condensed milk, and then use heated-air drying 30min.Condensed milk requires that fat content is 8%, and total solids content is 44%, and adds appropriate Cobastab
1, vitamin C and vitamin D.The mellowness of product can be improved like this and improve nutritive value.
(10) packaging, sterilizing: the vacuum packaging of finished product Hericium erinaceus element jerky, adopts ultra-high pressure sterilization.
Experimental example
Choosing Changbaishan area special product Hericium erinaceus dry product is raw material, and mainly consider Hericium erinaceus not storage tolerance, dry product raw material is mainly sold in market.
1, Hericium erinaceus element jerky preparation method is attempted
Carry out Hericium erinaceus element jerky by following four kinds of technological processes respectively and make test, Comprehensive Correlation is carried out to each test products, determines best fabrication processing.
Technique 1: Hericium erinaceus → select → steep and send out (2%NaCl solution soak at room temperature 2h) → cleaning → tear tape → flavouring material boiling → oven dry → cooling → Hericium erinaceus element jerky.
Technique 2: Hericium erinaceus → select → steep (clear water soak at room temperature 2h) → cleaning → tear tape → debitterize (10% vinegar boils 10min) → washing → centrifugal dehydration → spice to pickle → hot-air seasoning → brush condensed milk → hot-air seasoning → cooling → Hericium erinaceus element jerky.
Technique 3: Hericium erinaceus → select → steep sends out → and cleaning → slitting → debitterize → washing → centrifugal dehydration → spice pickles the → plain jerky of Microwave Drying → brush condensed milk → hot-air seasoning → cooling → Hericium erinaceus.
Technique 4: Hericium erinaceus → select → steep sends out → cleaning → slitting → debitterize → washing → centrifugal dehydration → spice pickles → and hot wind and microwave combines the plain jerky of drying → brush condensed milk → hot-air seasoning → cooling → vacuum packaging → Hericium erinaceus.
Technique 4 is best, and product structural state is best, and local flavor is best.
2, Hericium erinaceus element jerky local flavor flavor mixing
The consumption of cumin is respectively 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%; The consumption of five-spice powder is respectively 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%; The consumption of pepper is respectively 2.0%, 2.5%, 3.0%, 3.5%, 4.0%, 4.5%; White sugar consumption is respectively 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%; The consumption of salt is respectively 0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 1.2%.
Through experimental study, the consumption of five-spice powder is the main factor affecting Hericium erinaceus element jerky, next be cumin and pepper successively, minimum is salt, its reason plays the effect regulating taste in the making of five-spice powder, five-spice powder aromatic flavour, and consumption too much can make Hericium erinaceus element jerky taste overrich, other tastes are covered, makes the qualitative change of Hericium erinaceus element jerky product bad.Optimum amount is five-spice powder 2.5%, cumin 2%, pepper 3.5%, salt 0.6%, white sugar 2%, and surplus is the mushroom body after dehydration.
3, bubble send out, debitterize, pickled before dehydration necessity
In the manufacturing process of Hericium erinaceus element jerky, bubble is sent out and the water suction of drying Hericium erinaceus can be made to rise profit, recovers the proterties of Hericium erinaceus fresh goods, bubble send out after Hericium erinaceus easily wash away outside yellow film; Increase the bitter taste that debitterize operation significantly can reduce Hericium erinaceus, make the mouthfeel of Hericium erinaceus element jerky pleasant.Wash once after debitterize, the acetic acid that mushroom body is residual washes away, and avoids product to have tart flavour again.Inner for making the flavour of product be immersed in mushroom body, shorten the pickled time, before pickled, with centrifuge, mechanical dehydration carried out to mushroom body, make flavour factor infiltrate mushroom soma fast inner.
4, the determination of product drying mode
Attempted three kinds of drying means during production, the affect situation of each drying means on Hericium erinaceus element jerky quality sees the following form.
Show different dry processing mode to the impact of product quality
| drying mode | product characteristics |
| heated-air drying | product color is dark brown, and appearance is dry, neither too hard, nor too soft, and crisp degree is not good. |
| microwave drying | moisture is less, and color and luster is brown, outward appearance consolidation, and center is crisp, and top layer is with cracking. |
| hot wind and microwave combination drying | product color is reddish brown, and in table, soft or hard is consistent, and top layer is without cracking, and crisp degree is good. |
The drying methods of Hericium erinaceus element jerky has a strong impact on color and the quality of product.Heated-air drying poor effect, and drying time is very long, more to the later stage of drying, moisture loss is slower, and drying efficiency is low.Microwave drying significantly can shorten drying time, but crackle appears in the too fast product surface that easily causes of rate of drying.By heated-air drying and microwave drying connected applications, first by heated-air drying, product most of moisture is scattered and disappeared, then remove the moisture of product organization internal fast with heating using microwave, to save time and drying effect is good.
The optimal processing parameter being obtained the Hericium erinaceus element jerky processing of best mouthfeel by test is five-spice powder 2.5%, cumin 2%, pepper 3.5%, salt 0.6%, white sugar 2%.The suitability for industrialized production that this research can be Hericium erinaceus element jerky is provided fundamental basis.
Claims (5)
1. a processing method for Hericium erinaceus element jerky, is characterized in that step is as follows:
(1) select materials: get colors evenly, mushroom body is complete, without the Hericium erinaceus dry product fresh goods of going rotten, remove various impurity;
(2) bubble is sent out: Hericium erinaceus dry product clear water soak at room temperature, makes it expand; Hericium erinaceus fresh goods clear water soak at room temperature, makes its surface fully moistening;
(3) clean: Hericium erinaceus fresh goods is fully cleaned in flowing water, wash away the various impurity that mushroom surface adheres to; To wash by rubbing with the hands in flowing water Hericium erinaceus dry product, rub the yellow adventitia on Hericium erinaceus surface with the hands, and remove various impurity;
(4) slitting: by manual for the Hericium erinaceus after cleaning or be cut into the rectangular of wide about 1cm with cutting cutter;
(5) debitterize: the Hericium erinaceus after slitting is inserted in jacketed pan, adds acetum, heating is boiled and is carried out debitterize process, after pull out, cool and drain, then fully wash once with clear water, to remove residual acetic acid, and again drain;
(6) dewater: the Hericium erinaceus centrifuge after draining away the water or centrifugal barrel dehydration;
(7) spice is pickled: the concentrated solution of the mushroom body salt after dehydration, five-spice powder, pepper, cumin and white sugar is pickled, and period stirs;
(8) dry: first to use heated-air drying 1h, make that it reaches golden yellow color, after appearance has the fine and smooth striation like voluptuousness, then remove the moisture of interiors of products with microwave drying further, obtain Hericium erinaceus element jerky;
(9) packaging, sterilizing: the vacuum packaging of finished product Hericium erinaceus element jerky, sterilization pressure 400-500MPa, sterilization time 20-30min, or pulse microwave sterilizing.
2., according to the processing method of Hericium erinaceus element jerky according to claim 1, it is characterized in that:
(1) select materials: get colors evenly, mushroom body is complete, without the Hericium erinaceus dry product gone rotten or fresh goods, remove various impurity;
(2) bubble is sent out: Hericium erinaceus dry product clear water soak at room temperature 1.5-2h, makes it expand; Hericium erinaceus fresh goods clear water soak at room temperature 3-7min, makes its surface fully moistening;
(3) clean: Hericium erinaceus fresh goods is fully cleaned in flowing water, wash away the various impurity that mushroom surface adheres to; To wash by rubbing with the hands in flowing water Hericium erinaceus dry product, rub the yellow adventitia on Hericium erinaceus surface with the hands, and remove various impurity;
(4) slitting: by manual for the Hericium erinaceus after cleaning or be cut into the rectangular of wide about 0.5-1.5cm with cutting cutter;
(5) debitterize: insert in jacketed pan by the Hericium erinaceus after slitting, adds percent by volume 10-15% acetum, and heating is boiled 8-12min and carried out debitterize process, after pull out, cool and drain, then fully wash once with clear water, to remove residual acetic acid, and again drain;
(6) dewater: the Hericium erinaceus after draining away the water inserts centrifuge or centrifugal barrel, centrifugal dehydration 4-6min under 1000-1200r/min condition;
(7) spice is pickled: the concentrated solution of the mushroom body 0.5-0.8% salt after dehydration, 2-3% five-spice powder, 3-4% pepper, 1.5-2.5% cumin and 1.5-2.5% white sugar pickles 18-24min, period stirs 2-3 time, or constantly stirs at a slow speed with machine;
(8) dry: first to use 90-95 DEG C, the heated-air drying 0.8-1.2h of 1-1.5m/s flow velocity, make that it reaches golden yellow color, after appearance has the fine and smooth striation like voluptuousness, remove the moisture of interiors of products again with the microwave drying 4-6min of 220-260MHz further, obtain Hericium erinaceus element jerky;
(9) packaging, sterilizing: the vacuum packaging of finished product Hericium erinaceus element jerky, sterilization pressure 450Mpa, sterilization time 20min.
3., according to the processing method of the Hericium erinaceus element jerky described in claim 1 or 2, it is characterized in that:
(1) select materials: get colors evenly, mushroom body is complete, without the Hericium erinaceus dry product 250g gone rotten or fresh goods 500g, remove various impurity;
(2) bubble is sent out: Hericium erinaceus dry product 750g clear water soak at room temperature 2h, makes it expand; Hericium erinaceus fresh goods 1500g clear water soak at room temperature 5min, makes its surface fully moistening;
(3) clean: Hericium erinaceus fresh goods is fully cleaned in flowing water, wash away the various impurity that mushroom surface adheres to; To wash by rubbing with the hands in flowing water Hericium erinaceus dry product, rub the yellow adventitia on Hericium erinaceus surface with the hands, and remove various impurity;
(4) slitting: by manual for the Hericium erinaceus after cleaning or be cut into the rectangular of wide about 1cm with cutting cutter;
(5) debitterize: insert in jacketed pan by the Hericium erinaceus after slitting, adds 10% acetum 5000g, and heating is boiled 10min and carried out debitterize process, after pull out, cool and drain, then fully wash once with clear water, to remove residual acetic acid, and again drain;
(6) dewater: the Hericium erinaceus after draining away the water inserts centrifuge or centrifugal barrel, centrifugal dehydration 5min under 1000r/min condition;
(7) spice is pickled: the concentrated solution of the mushroom body 3g salt after dehydration, 12.5g five-spice powder, 15g pepper, 10g cumin and 10g white sugar pickles 20min, and period stirs 2-3 time, or constantly stirs at a slow speed with machine;
(8) dry: first to use 95 DEG C, the heated-air drying 1h of 1m/s flow velocity, make that it reaches golden yellow color, after appearance has the fine and smooth striation like voluptuousness, then remove the moisture of interiors of products with the microwave drying 5min of 240MHz further, obtain the plain jerky of Hericium erinaceus;
(9) packaging, sterilizing: the vacuum packaging of finished product Hericium erinaceus element jerky, sterilization pressure 450Mpa, sterilization time 20min.
4. according to the processing method of Hericium erinaceus element jerky according to claim 3, it is characterized in that: Hericium erinaceus element jerky packaging front surface brush condensed milk; Specifically by dried Hericium erinaceus element jerky surface spary condensed milk, and then use heated-air drying 30min; Condensed milk requires that fat content is 7-9%, and total solids content is 40-44%.
5. according to the processing method of Hericium erinaceus element jerky according to claim 4, it is characterized in that: by dried Hericium erinaceus element jerky surface spary condensed milk, and then use heated-air drying 30min; Condensed milk requires that fat content is 8%, and total solids content is 44%.
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